Fusion Risotto with Miso Mushrooms & Pak Choi
with sesame seeds, cream cheese & chili pepper
White miso is made from soybeans that have been fermented with rice, resulting in a white or light beige colour. The resulting flavour is somewhat milder and sweeter than regular miso paste.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
75 g
Risotto rice
½ piece
Red onion
½ piece
Garlic
15 g
White miso paste
(Contains: Soja, Tarwe)
25 g
Cream cheese
(Contains: Melk (inclusief lactose))
½ piece
Pak choi
¼ piece
Red chili pepper
½ sachet(s)
Korean-style spice mix
(Contains: Soja, Tarwe, Sesamzaad)
15 g
Chopped cashews
(Contains: Cashewnoten May be present: Pinda's, Noten, Sesamzaad)
125 g
Chestnut mushrooms
½ sachet(s)
Sesame seeds
(Contains: Sesamzaad May be present: Pinda's, Noten)
½ bunch
Scallions
Not included in your delivery
1 tablespoon
[Plant-based] butter
300 milliliters
Low sodium mushroom or vegetable stock
¼ tablespoon
Sunflower oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Prepare the stock. Slice the onion into half rings and crush or mince the garlic. Deseed and finely chop the red chili pepper.* Slice the mushrooms. Finely chop the scallions and separate the white part from the greens. Remove and discard the base of the pak choi and then finely chop, making sure to keep the stem and leaves separate.
*Take care, this ingredient is spicy! Use as preferred.
Melt half of the butter in a pot or saucepan over medium-high heat. Fry the garlic with the white part of the scallions for 1 minute, then stir in the risotto rice and toast the grains for 1 minute. Pour in a third of the stock and allow to slowly incorporate, stirring regularly.
Repeat with the rest of the stock, adding it in two more batches. The risotto is done when the rice is soft but still al dente. This should take around 25 - 30 minutes. Add extra water and cook longer if you'd prefer the risotto to be less al dente.
Melt the rest of the butter in a frying pan over medium-high heat. Fry the mushrooms with the onion for 3 minutes, then add the chili pepper and fry for 2 - 3 more minutes. Take the pan off the heat, then stir in the miso paste* and transfer to a bowl. Set aside until ready to serve.
*Take care, this ingredient is salty! Add gradually as preferred.
Heat the sunflower oil in the same frying pan over medium-high heat. Fry the pak choi stems for 1 - 2 minutes, then add the leaves and fry for 1 more minute.
Take the risotto off the heat and stir in the pak choi, cream cheese and Korean-style spices. Season to taste with salt and pepper. Serve the risotto on deep plates and top with the miso mushrooms. Garnish with the sesame seeds, the cashews and the scallion greens.
